Taylor Aramburu

Channel Manager for Paid Social and Affiliate Marketing, Taylor helps customers discover a better life in the backyard by introducing them to or educating them about products and brands.

Q & A with Taylor Aramburu

How long have you been in the industry?

TA: Almost 5 years at BBQGuys but I’ve always been very into outdoor living and grew up in the backyard around the grill. Most of my childhood, I was surrounded by friends and family and live-fire cooking. For me, it’s a shared human experience to grill food over open fire—even more, it’s an outdoor sport and one that connects communities and loved ones.

What area do you specialize in?

TA: I’m the Channel Manager for Paid Social and Affiliate Marketing. I manage our paid Meta and Pinterest accounts as well as our partner network of affiliates. That means I try to keep a pulse on what’s happening online in relation to the outdoor living space, either starting or contributing to conversations about life outside. More importantly, I try to meet customers' needs so they can spend less time wondering “what if?” and more time enjoying life in the backyard.

What trends or innovation have you seen in outdoor living recently?

TA: Pizza ovens are becoming more like outdoor ovens, capable of doing more than the occasional pizza pie. These newer oven models are now a staple of backyard kitchens rather than a niche purchase. It makes sense. I think people want more for their money, and an all-in-one outdoor oven is an investment that pays out, especially when you can make pizza, bake, roast, and even sear.

The other trend is the growing popularity of modular outdoor kitchens. With the ability to reduce the pain and headaches of custom builds, these kits can be a “one size fits most” setup with a fraction of the costs of custom builds.

What’s your outdoor living philosophy or design approach?

TA: Barbecue, and all of backyard living for that matter, shouldn’t be gatekept. It should be accessible to all no matter the equipment, space, food, drink, etc. There’s room for everyone in this space, whether you go the luxury route or something more affordable. That’s why I’m proud to be a part of the BBQGuys team, because we sell products for every budget. Everyone deserves to live it up in the backyard.

What's the one thing you can't live without in your backyard living space?

TA: That’s easy: my trusty MEATER+ Bluetooth Thermometer. I don’t cook without it. It’s the only way I know how to grill a perfect steak every time. The beauty of Bluetooth means I can track steak—or whatever other meats I’m making—from just about anywhere. It’s a small luxury that also ensures I’m cooking safely, so my family can focus on the actual food.

What’s your favorite thing to grill or cook outdoors?

TA: It depends on whether it’s a weekday meal for my family or a specialty dish for a seasonal event or holiday. Typically, I’ll make dishes like grilled chicken and veggies, brats, or steaks. Simple but always satisfying, especially with the right preparations. I also make tacos with handmade tortillas and salsa as well.

What’s the most memorable outdoor meal you’ve worked on?

TA: Speaking of tacos, my wife’s birthday is May 5, so every year we have a huge taco party in the backyard. It’s something special that our whole family still gets excited about. So that meal is always memorable. If I can pick another, I love making steaks for Father’s Day. It’s nothing crazy but it’s just the meal I want to celebrate.

What’s on your grill playlist or backyard party soundtrack?

TA: One of my favorite questions! Music is such a huge part of cooking for me and every session requires something a little different. More often than not, we grill to the Grateful Dead, Widespread Panic, Tedeschi Trucks Band, My Morning Jacket, and Charley Crockett. For taco nights, it’s Pedro Infante, Vicente Guerrero, or Banda MS. Like I said, every cook, every food, calls for its own kind of music.

Do you have a “pro tip” or BBQ myth-buster you always share with customers?

TA: I have a few tips!

  • Starting is way easier than you think.
  • Salt early, not right before.
  • Cook to temperature, not time.
  • Two-zone cooking is a game changer.
  • Oil the food, not the grates.